Stuffed artichokes

Method

1. For the stuffing, put the breadcrumbs into a bowl. Add enough milk to moisten them, then squeeze out any excess milk. Add the capers, garlic, parsley, egg yolks, olive oil and a little salt and pepper to the breadcrumbs. Mix everything together to a soft paste.
2. Open the tops of the artichokes with your fingers and make space for the filling. Use a small spoon to fill the hole in each artichoke with the stuffing mixture.
3. Place the artichokes tightly next to each other in a casserole or other stove-top braising dish. Pour over the 125ml of olive oil and top up with boiling water to raise the level to 1cm from the top of the artichokes. Cover with the lid, and place on the stove. Bring to the boil, then reduce the heat and cook for 35 minutes, until the artichokes are tender. Test this by inserting the point of a sharp knife.
4. Eat the artichokes either by themselves as a first course, or to accompany meat or fish dishes. They can be served hot or cold.